Coppersea New York Raw Rye Whisky

Named for the sea of copper stills that dotted New York’s Hudson Valley throughout the 19th century — before Prohibition, the region was a bonafide hub for whisky distilling — Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. “We want what we’re doing to be incredibly primitive,” explains Angus MacDonald, owner and master distiller at Coppersea.
At Coppersea Distillery, which is situated near Holy Cross Monastery on a bluff above the Hudson River, “heritage distilling” includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain — all of which is sourced locally — at the distillery, and is one of only a handful of distilleries to still use this technique. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast that’s added during fermentation. While risky — the grain can mold if left moist for too long — the payoff is big, producing a uniquely aromatic spirit full of fresh, hearty flavor.
“It would all be very gimmicky if their product were just okay, but one sip of the raw rye is all you need to appreciate that it’s worth every antiquated step,” says MacDonald.
Coppersea Raw Rye Whisky is made from grains sourced from local Hudson Valley farms, which are floor malted and fermented in 500-gallon sour mash tubs. The resulting mash is then distilled through two hand-made Hoga Portuguese copper stills, which are powered by direct fire (as opposed to steam, which is used to power most modern stills). As a result, Coppersea Raw Rye Whisky has a hearty aroma of banana and cassia bark, which leads to a palate filled with citrus peel, burnt sugar and notes of rum. The finish is smooth and vegetal, with lasting floral notes which continue to surprise.
According to master distiller Angus MacDonald, “The Raw Rye is what you would have gotten if, around 1825 to 1880, you walked into a bar in Upstate New York, and said: whisky.”
Pick up a throwback whisky today!

Hearty aroma of banana and cassia bark, which leads to a palate filled with citrus peel, burnt sugar and notes of rum. The finish is smooth and vegetal, with lasting floral notes which continue to surprise.

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